Saturday, September 27, 2014

Dad's Country Cornbread


With Thanksgiving and Christmas holiday's fast approaching it is time to start gathering your recipes to prepare some family favorites.While working toward my assocates degree just a few short years ago, I had to do a project in math. I chose to share my dad's yummy cornbread recipe and used his bread bowl, Hull pottery mixing bowl, and most importantly his cast iron skillet to take a trip down memory lane.



Total Time:
40 min

Yield:8
Level:Easy


Dad's Country Cornbread








Ingredients


1-1/2 cups enriched white cornmeal
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon of sugar/ or substitute 2 packets of Equal
1 teaspoon baking soda
2 cups of buttermilk
1 egg
2 tablespoons of bacon drippings, or real butter
1 tablespoon of solid vegetable shortening or substitute 1 tablespoon of canola oil

Directions

Grease a 10-inch cast iron skillet and place in a preheated oven for 8 minutes
In a large bowl sift together dry ingredients
In a separate bowl add buttermilk(or add 2 tablespoons of vinegar or lemon juice to regular milk
Add egg , butter, and oil.
Stir until there are no dry spots, but the batter should be lumpy
Pour the batter into the prepared pan
Bake on 425 for 20-25 minutes
Spread on Honey-Butter while hot and cover the bread with a pretty towel.

Honey Butter

Ingredients

1/4 lb butter
2 tablespoons of  honey

Directions

Whip your butter and then add honey, whip until smooth.









Post a Comment